Blueberry Cheesecake Ice Cream

Blueberry Sauce:
½ cup sugar
1 tablespoon cornstarch
½ cup water
1¼ cups fresh or frozen blueberries
1 tablespoon lemon juice

Graham Cracker Mixture:
2¼ cups graham cracker crumbs
2 tablespoons sugar
½ cup butter, melted

Ice Cream:
1½ cups sugar
1 (3.4-ounce) package instant cheesecake pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract

1. In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

2. In a large bowl, combine the cracker crumbs and sugar. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350° F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.

3. In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).

4. Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.

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